3 Ways to Skin a Chicken
Introduction:
Skinning a chicken has various benefits such as reducing fat content and promoting a healthier diet. It is also useful in preparing particular dishes that benefit from skinless meat. In this article, we will discuss three methods to effectively remove the skin from a chicken.
1. Method One: Hand Peeling
This method requires no special tools other than your hands and a sharp knife.
– First, ensure that the chicken is clean and dry. Place it on a cutting board with the breast side up.
– Make an incision at the neck end of the chicken, cutting around the shoulder joint.
– Carefully grip the skin around the incision with one hand while pushing down on the breast with your other hand.
– Gradually peel away the skin from the chicken using your thumb, working it away from the meat all around the carcass.
– Ensure to trim any excess fat or cartilage from under the skin as you go.
– Once completely detached, remove and discard the skin.
2. Method Two: Scissors
A pair of kitchen shears expedite this process and provide precision.
– Thoroughly wash and pat dry your chicken.
– Begin by cutting along both sides of the parson’s nose (the triangular flap) at the tail end of the chicken.
– Using short snips and starting at one side of the chicken, cut small sections of skin down towards where you started cutting near the parson’s nose.
– Carefully peel back each small segment as you go down, repeating this process along both sides until you reach the wing joints at which point you will cut under them.
– Finally, pull back and snip off any remaining skin around legs and wings.
3. Method Three: Pliers
Pliers offer firm grip while removing tough, tight-fitting skins.
– Rinse and pat dry your chicken prior to starting.
– Cut a small slit into the skin to be removed just above the neckbone. This will help in gripping the skin with pliers.
– Grab the skin with pliers at one end and slowly peel it off all around the chicken by rotating the bird, detaching it from the meat as you go.
– Greasing pliers slightly before using can avoid tearing the skin.
– Once skin is entirely off, trim any extra fat or cartilage and discard.
Conclusion:
Removing chicken skin might appear challenging, but these three methods make it manageable. Feel free to use whichever method suits your comfort level and available tools in your kitchen. Skinning chicken has its rewards, ensuring a smoother presentation and lower fat content in your dishes.